Beef With Mushrooms & Asparagus

• 1 1/2 pounds beef tenderloin, 1" thick
• 4 garlic cloves, minced, divided
• 4 tsp crushed dried rosemary, divided
• 2 Tbs olive oil, divided
• 1/2 small onion, sliced lengthwise
• 2 pound asparagus, cut into 2 inch pieces (1 bundle)
• 1 pound white mushrooms, sliced
• 2 tsp grated lemon zest
• salt & fresh ground pepper

1. Score both sides of steak in a diamond pattern by carefully making 1/8" deep diagonal cuts with a sharp knife at 1" intervals. Rub half of garlic & 2 tsp rosemary into both sides of meat and season with salt & pepper.
2. Heat 1 Tbs of oil in large skillet over med-high. Add steak & cook, turning once, ~4 minutes per side ofr medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
3. Heat remaining oil in same skillet. Add onion & cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid is evaporated ~5 minutes. Stir in lemon zest & remaining rosemary; season to taste with salt & pepper.
4. Cut steak into thin slices and serve with veggies.
5. Squeeze 1-2 slices of lemon over the veggies.

beef tenderloin, garlic, rosemary, olive oil, onion, white mushrooms, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/beef-with-mushrooms-asparagus-50039685 (may not work)